What'sNew

Insanely Hot Chilli Padi Dip

Posted by wiffy on February 28, 2010

Some like it insanely hot: My home made chilli padi dip

When I name my recipes, I’m always unimaginative and factual. Call a yam rice, yam rice and a chocolate lava cake, chocolate lava cake. With the same principles in mind, I am naming this dip an “insanely hot chilli dip” because that is exactly what it is. This chilli sauce is really potent because it is primarily made up of seeds-on chilli padi (bird’s eye chili). It is so hot that it is almost mindless – even though my nose was running and my eyes were tearing from dipping my foods in it (not a pretty sight), I still persisted because it is so shiok (Singapore slang; satisfaction for eating something yummy). I love to make this easy chilli dip for steamboat, specifically for dipping shabu shabu meat slices.

Don’t Miss a Recipe!Receive new recipes updates in your email box:

Dipping shabu shabu meat slices in this spicy chilli padi sauce

Want to try it out but can’t take the heat? You can de-seed the chilli (wear disposable plastic gloves to prevent chilli burn) and it will be manageable. I did that once and my guests do not find this chilli dip spicy at all. But if you leave the seeds on, and increase the number of chilli padi used, I dare say this dip is not for the faint hearted. You can adjust the heat of the dip by adjusting the number of chilli padi used (the more the hotter), and so I think the heat meter has no limit. My fiery threshold is 10-12 chilli padi (with a box of tissue next to me), what is yours?

Good news for chilli lovers – chilli is said to contain high levels of Vitamin C and can boost metabolism rate.

Directions
1. Using a food blender, blend chilli padi and garlic cloves together for a few seconds. Scrap out the contents using a spoon to a small bowl.
2. Add light soy sauce, sesame oil and lime juice to taste.